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Simone Padoan
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Alberto Cristofori
Sarah Minnick
Luca Zucchini
Michele Lazzarini
Ugo Alciati
Roberto Petza
Thiago e Felipe Castanho
Fabrizio Molteni
Riccardo Canella
José del Castillo
Jonathan Tam
Martina e Luca Caruso
Mariano Guardianelli
Carlos Garcia
Alvin Leung
Matteo Baronetto
Simone Rodolfi
Jordi Butron
Giuseppe Rambaldi
Alessandro Della Tommasina
Hervé Fleury
Andrew Zimmermann
Christoforos Peskias
Ángel León
Paolo Piantoni
Brett Graham
Fabrizio Mellino
Alessio Galli
Marco Reitano
Eugenio Signoroni
Juan Marì e Elena Arzak
Angelo Corvitto
Prin Polsuk
Corrado Scaglione
Mauro Colagreco
Marco Bizzarri
Marta Cotarella
Alex Atala
Maria Solivellas
Recipes
Recipes
Savoy cabbage emulsion with veal bone-marrow and anchovies with ash
LE RICETTE
Savoy cabbage emulsion with veal bone-marrow and anchovies with ash
by
Fabio Baldassarre
Saffron risotto with pepper transparency
by
Enrico Bartolini
Mushroom consommé flavoured with garden and forest herbs
by
Alex Atala
Cuturro enriched with flavours and colours
by
Corrado Assenza
Pinzimonio
by
Igor Macchia
Lasagne with white ragout, artichokes and prized black truffle
by
Alberto Bettini
Lightly smoked cod's head with cauliflower in brown butter and salted, dried cod roe
by
Daniel Berlin
Fried spinosini with wild Murge king trumpet mushrooms
by
Igles Corelli
Shadow of oil
by
Franco Aliberti
Mollusc ceviche
by
Gastón Acurio
Spaghetti with tomato, lemon rind and goat's cheese
by
Elio Sironi
Spit-roast pigeon, raw red cabbage jam
by
Enrico Crippa
Confit cod with "pil pil" sauce and roasted "calcots"
by
Sergio Humada
Oysters, red beetroot and confit lemon
by
Pascal Barbot
"Mastunicola"
Smoked spaghetti, clams and grilled pendolini tomatoes
by
Mauro Uliassi
White fish ceviche with asparagus
by
Gastón Acurio
Milk curd, “D’O” caviar and golden pear
by
Davide Oldani
Lepriglio, ricotta ice-cream and macadamia nuts, pears, aromatic mixed salad, saffron pistil jelly
by
Fabio Rossi
Focaccia
by
Claudio e Anna Vicina
"Like a small breakfast" : Citrus yolk with yoghurt mousse, almond biscuit and rosemary water ice
by
Tatsuya Iwasaki
Wild Hare, Chocolate, Watercress and Birch Sap
by
Sat Bains
Yellow pumpkin risotto stirred with butter made using its seeds
by
Simone Salvini
Pasta and helium
by
Alfonso Caputo
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Latest articles published
19-04-2024
Welcome back, Don Alfonso: what has changed and what will remain the same
11-01-2024
At Enrico Crippa's Piazza Duomo, a ballet of dishes and a symphony of taste
10-01-2024
Peter Brunel dedicates an entire menu to Gabriele D'Annunzio (who was also a gourmet)
14-09-2023
Antonia Klugmann: 'Fine dining has never had such a large audience'
07-08-2023
Chiara Pavan and Francesco Brutto: compatibility between economic and environmental (and human) sustainability
14-07-2023
In praise of the “scarpetta”: Chicco Cerea and the changing haute cuisine (ah, check the rubbish bins!)
09-06-2023
Uliassi, art, sea and hunting
11-05-2023
Presenting I'm not there, the extraordinary new menu at Osteria Francescana in Modena
04-05-2023
28 April 2023: the first Italian Catering Day
30-04-2023
The regenerating power of a sabbatical: Salvatore Bianco reopens Il Comandante
20-04-2023
Hospitality is about feeling welcome
19-04-2023
Paolo Griffa at Caffè Nazionale in Aosta reveals a multifaceted and surprising maturity
05-04-2023
Presenting the first Restaurant Day in Italy, promoting the entire restaurant industry concretely
30-12-2022
The autumn vegetable menu at Niko Romito's Reale
24-12-2022
The emblem dish of Identità Milano 2023 and the small revolution of tropical fruits in Italy
15-12-2022
Amazonian dinner: Alvaro Clavijo tells us about the thousand tasty nuances of his Colombia
13-12-2022
Nobu Milano: 20 years in the sign of essentiality with the cuisine of Nobu Matsuhisa and Antonio D'Angelo
03-12-2022
Unusual, authentic, charming hospitality: welcome to La Bursch in the Upper Cervo Valley
25-10-2022
Today is World Pasta Day, celebrations and numbers of a global boom
20-10-2022
Mind, genius and soul: the surprising cuisine of Riccardo Canella at the iconic Cipriani Belmond Hotel
22-09-2022
S.Pellegrino Young Chef Academy and Gucci Osteria together to support young talents
06-08-2022
Our small food guide of Noto: where to eat (and sleep) well in the pearl of Sicilian Baroque
02-08-2022
From London to Gardone: Camanini’s new menu, having just conquered the 8th place in the 50Best
21-07-2022
Culture, idea, emotion: the genesis (and offering) of "Vieni in Italia con me", Massimo Bottura’s new menu
22-06-2022
Bringing sultry vibes and Yucaton flavors of Tulum to San Benedetto
09-06-2022
Girotonno is back, and Lebanon triumphs
22-03-2022
Metullio - De Pra: chefs of the year, a shared project
14-03-2022
MadreProject: Davide Longoni tells us about his new project, a school dedicated to bread and places
05-03-2022
Guinea fowl, duck, hare... The perfect game according to Antonio Guida and Alessandro Martellini
10-01-2022
Zucchero: Fabrizio Fiorani's new boutique at W Rome
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